Recipe of the Month February: Salmon with Trout Caviar & Yuzu Beurre Blanc

Seafood recipes with caviar :Elegance meets freshness – a modern gourmet dish by Santos Gourmet

This dish represents the essence of contemporary cuisine:
perfectly cooked salmon, delicate trout caviar, and a refined yuzu beurre blanc.

A true fine dining experience created from a few exceptional ingredients.

🥂 Why this dish stands out

The combination of:

• tender salmon

• fresh, salty caviar

• bright yuzu acidity

creates a perfect balance of fat, acidity, and umami.

👉 Result:

• light

• elegant

• perfectly balanced

🛒 Ingredients (serves 4)

Salmon:

• 500–600 g salmon fillet (skinless)

• 80 g clarified butter

• salt

Beurre Blanc:

• 50 g shallots

• 150 ml white wine

• 250 g cold butter

• lime juice

• salt

Yuzu finish:

• 1–2 tbsp yuzu miso

• 200 ml beurre blanc

Plating:

• 100 g trout caviar

• 1 organic yuzu

• olive oil

• sea salt

👨🍳 Preparation

1. Cook the salmon

Cut into even portions.
Gently cook at 60°C (140°F) in clarified butter.

👉 Result: tender, juicy, slightly translucent

2. Prepare beurre blanc

Reduce shallots and white wine.
Whisk in butter to create a smooth emulsion.
Season with lime juice and salt.

3. Add yuzu

Incorporate yuzu miso into the sauce.

👉 Result: bright, modern citrus depth

4. Fine dining plating

• Pour sauce onto the plate

• Place salmon in the center

• Top generously with caviar

• finish with yuzu zest and olive oil

✨ clean, refined, luxurious

🍽️ Serving suggestion

• use large, bright plates

• keep the presentation minimal

👉 simplicity defines luxury

🥂 Wine pairing

Perfect with:

• Champagne

• mineral white wines

👉 freshness balances richness